DEEP-FRIED SQUASH PATTIES

Deep-Fried Squash Patties image

An egg-free and salt-free fried squash patty recipe. A great way to use the squash that may be out of hand in your garden, especially the ones that aren't suited for a better purpose.

Provided by GTNC

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds yellow squash
3 tablespoons cornstarch
2 tablespoons dried minced onion, or to taste
2 tablespoons dried parsley, or to taste
½ teaspoon garlic powder
1 pinch ground paprika, or to taste
ground black pepper to taste
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
½ cup sifted all-purpose flour, or as needed
1 cup vegetable oil for frying, or as needed

Steps:

Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 184.3 mg, Sugar 1.7 g